Shrimp Curry with Rice


A recipe with shrimps and rice with coconut milk, fish broth and seasoning

 Rice 200 g, long grain
 Scallion 1 each, roughly chopped
 Garlic 2 cloves
 Ginger Piece, peeled, chopped
 Chili 1 each, red, deseeded, chopped
 Butter 3 tbsp
 Oil 1 tbsp
 Paprika 1 tbso
 Eastern Garam masala 1 tbsp
 Eastern Turmeric 2 tbsp
 Tomato 500 ml, paste
 Coconut milk 250 ml
 Fish broth
 Shrimps 600 g, large, peeled, tail on
 Coriander leaves

Cook the rice according to the packet instructions.
While the rice is cooking, put the onion, garlic, ginger and chile pepper in a food processor and blend .
Heat the butter in a wide pan and add the onion mixture. Cook for 1 minute then add the salt, paprika, garam masala and turmeric and cook for 2 minutes, stirring all the time.
Stir in the tomato paste then pour in the coconut milk and fish broth. Bring to a boil then simmer gently for 10 minutes.
Add the shrimps, season with salt and pepper and serve with the rice garnished with coriander leaves


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